| Brand | Ozeki |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 8.5% |
Product details
Ozeki Sake, a distinguished Japanese brewery with a rich history, offers the Nigori Momo Umeshu Peach Plum Shochu, a unique blend that combines the traditional flavors of umeshu (plum wine) with the luscious taste of peaches. This innovative concoction showcases Ozeki's commitment to crafting beverages that honor tradition while embracing modern palates.
The Nigori Momo Umeshu Peach Plum Shochu is characterized by its cloudy appearance, a result of the nigori style, which retains some of the rice solids for a richer texture. This beverage harmoniously balances the tartness of plums with the sweetness of ripe peaches, offering a refreshing and mildly sweet flavor profile.
On the palate, this shochu presents a velvety mouthfeel, with the natural sweetness of peaches complementing the subtle tartness of plums. The nigori style adds a creamy texture, enhancing the overall drinking experience.
This versatile beverage pairs excellently with a variety of dishes. Its fruity and mildly sweet profile complements spicy foods, grilled meats, and light desserts, making it a delightful accompaniment to diverse culinary creations.
Ozeki Sake, established in 1711 in Nada, Japan, has a rich history of sake brewing that spans over three centuries. The production process begins with the careful selection of high-quality rice and pure water, essential components for crafting premium sake. The rice undergoes polishing to remove the outer layers, enhancing the purity of flavor. Subsequently, the rice is washed, soaked, and steamed to achieve the ideal texture for fermentation. A portion of the steamed rice is inoculated with koji mold (Aspergillus oryzae) to convert starches into fermentable sugars, forming the koji rice. This koji rice is then combined with steamed rice, water, and yeast in fermentation tanks, initiating the multiple parallel fermentation processes unique to sake production.
Throughout fermentation, Ozeki's toji (master brewers) meticulously monitor temperature and other conditions to ensure optimal yeast activity and flavor development. After fermentation, the mash is pressed to separate the liquid from the solids, resulting in fresh sake. This sake is then filtered, pasteurized, and aged for a specific period to harmonize flavors before bottling. Ozeki's dedication to traditional craftsmanship, combined with modern techniques, ensures the production of high-quality sake that reflects the rich heritage and meticulous attention to detail characteristic of the brand.
